Special Event
Luciano Del Signore
Luciano Del Signore

Luciano Del Signore
Bacco | Southfield, MI

Thursday, April 22, 7:00 pm
Members $90, guests $115

The wine list at Bacco is almost 600 bottles strong, which shouldn’t surprise those who recognize that the restaurant’s name is the Italian variation of Bacchus, the god of wine and revelry. But look past the giveaway moniker to the mural over the bar, where said deity is re-imagined as a woman, and it becomes clear that chef Luciano Del Signore’s modern Italian cuisine will be far from ordinary. As Eleanor Heald wrote in The Observer & Eccentric, “Bacco is about the unexpected and it’s delightful.”

The son of an Italian immigrant, Luciano Del Signore learned to cook at his father’s side at the family’s well-loved restaurant, Fonte d’Amore. He went on to travel extensively in Italy, apprenticing in kitchens throughout the country, and developing a passion for Italian wines that would ultimately flower at Bacco. Del Signore returned to the United States with a masterful understanding of Italian regional cuisine, which served him well when his father retired and passed the reins of Fonte d’Amore to him. But his dream was to own a restaurant that would allow him greater creative license and a wider reach. In March 2002, he opened Bacco with his wife, Monica, and gained immediate recognition for cuisine that stood out head and shoulders above the Detroit area’s glut of Italian restaurants. Yearly trips to Italy enable the duo to keep a finger on the pulse of modern Italian cuisine, and to turn out a consistently inspired menu. “Quite simply,” Ric Bohy wrote in HOUR Detroit, “it’s hard to beat.”

The Daily Oakland Press’s “Nomadic Nibbler” may travel incognito, but spilled plenty of details in a four-star review about the “unforgettable experience” to be had at Bacco. “Love was in the air,” according to that (figuratively) masked reviewer, for the “elegant Italian cuisine,” that is.

Bohy, not ordinarily a lover of eggplant, called a balsamic-dressed antipasto of thinly sliced eggplant and Capra cheese “a showstopper...that should be taken slowly, just tasting, tasting.” Bohy appreciated Del Signore’s impeccable presentation and his emphasis on meticulously sourced ingredients. The trick, he noted, is “in keeping it simple—but that takes an awful lot of work.”

Ahi Tuna Tartare with Lemon, Chives, and Aïoli in Pâte à Choux

Smoked Duck and Truffle Butter Crostini

House-Made Bresaola with Eggplant and Arugula

Mascarpone Mousse with Shiitake Mushroom

Zardetto Prosecco di Conegliano Brut NV


Prosciutto de Anatra
Duck Prosciutto with Frisée, Strawberries, and Aged Balsamic Vinegar

Argiolas Costamolino Vermentino di Sardegna 2003

Capesante Dorate con Polvere di Porcini
Diver Scallop with Porcini Dust, Clams, Potato Purée, and Vegetable Ragù

Anselmi Capitel Croce 2001

Risotto con Finocchio e Scamorza
Braised Fennel and Smoked Mozzarella Risotto

Morgante Nero d’Avola 2002

Medaglioni di Vitello alla Piemontese
Veal Tenderloin with Taleggio, Black Truffles, and Porcini Sauce

Coppo Camp du Rouss Barbera d’Asti 2001

Pera allo Zafferano
Saffron-Poached Pear with Hazelnut Cake and Vanilla-Mascarpone Crema

Maculan Dindarello 2002

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